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Photo of Beyond Meat Kofta and Vegetable Kebabs with Lemon-Cumin Yogurt Sauce by WW

Beyond Meat Kofta and Vegetable Kebabs with Lemon-Cumin Yogurt Sauce

9
PersonalPoints™ per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Thanks to plant-based “ground beef,” you can flavour and shape your own plant-based burgers, meatballs, and patties to your liking. We use grated onion, ground cumin, and cilantro to create kofta-inspired vegan kebabs. The accompanying vegetables make this a meal, along with a savoury sauce that brings everything together.

Ingredients

Fresh cherry tomato(es)

16 medium

Uncooked zucchini

2 small, each cut into 8 (½-inch) slices

Yellow summer squash

2 small, each cut into 8 (½-inch) slices

Orange bell pepper

1 medium, cut into 16 pieces

Olive oil

1 tbsp(s)

Kosher salt

¾ pinch(es), divided

Black pepper

¾ tsp(s), divided

Uncooked red onion(s)

1 large

Cooking spray

5 spray(s)

Beyond Meat Beyond Beef Plant-based ground beef

1 pound(s)

Cilantro

½ cup(s), chopped leaves and stems

Ground cumin

1¼ tsp(s), divided

Plain fat free Greek yogurt

½ cup(s)

Fresh lemon juice

1 tbsp(s)

Garlic clove(s)

1 clove(s), small, grated

Instructions

  1. In a medium bowl, toss together tomatoes, zucchini, yellow squash, bell pepper, oil, and ¼ tsp each salt and pepper. Cut onion in half lengthwise; cut one onion half into wedges (set remaining onion half aside). Add onion wedges to vegetable mixture and toss to coat. Alternately thread a few onion pieces, 2 yellow squash pieces, 2 tomatoes, 2 bell pepper pieces, and 2 zucchini pieces onto each of 8 (8- to 10-inch skewers).
  2. Coat a large grill pan with cooking spray. Heat grill pan over high heat for 4 to 5 minutes or until very hot. Add vegetable kebabs, in batches if necessary, and grill 4 to 5 minutes on each side. Remove from pan and keep warm.
  3. While vegetables cook, in same bowl, grate remaining onion half on the large holes of a box grater. Add Beyond Beef®, cilantro, 1 tsp cumin, and ⅜ tsp each salt and pepper and mix well. Divide mixture into 4 equal portions and mold each into a 6-inch-long elongated oval patty around a skewer. Add to grill pan and grill until cooked through and lightly charred, 4 to 5 minutes per side (slide a thin metal spatula under kebabs to release them from pan for turning).
  4. In a small bowl, combine yogurt, lemon juice, garlic, remaining ¼ tsp cumin, and remaining ⅛ tsp each salt and pepper. Serve sauce with kebabs.
  5. Serving size: 1 kofta kebab, 2 vegetable kebabs, and 2 tbsp sauce

Notes

Our instructions call for cooking in a stovetop grill pan, but you can also cook on an outdoor grill if you’d like; in that case, grill over medium-high heat.

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